I'm lucky enough to have a wort chiller, but even then, with our water, I can't get much below 80F to pitch. If you can get a controller with a refrigerator or chest freezer and the fermenter is sealed, you can probably let it sit overnight at around 68F/20C. Per your other post, I let everything go 14 days in the fermenter before I bottle. I made a Saison with French Saison yeast, and it fermented down to 1.002 (not a typo). After you bottle and after the 14 - day carbonation period, let that thing age for another week or two. It will taste better.